Coated with olive oil, spices, and Parmesan, then baked to crispy perfection, zucchini chips are one of my favorite ways of serving zucchini to my family.
These zucchini chips are crispy and savory. They are the perfect side dish when zucchini is in season, and they can also serve as a delicious homemade snack that you can feel good about eating. The secret to making them crispy: Salt them to draw out excess water and then bake them in a hot 425°F oven.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Olive oil spray: A convenient way to coat zucchini slices with oil before baking.
- Fresh zucchini: Use small, firm zucchini. You don't want them large and watery.
- To season: Kosher salt, black pepper, and garlic powder.
- Grated Parmesan: Use finely grated Parmesan, not coarsely shredded.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Slice the zucchini thinly, salt the slices, and then blot them dry. Arrange the zucchini slices on a rimmed, parchment-lined baking sheet. Spray them with olive oil, then bake them at 425°F for 15 minutes.
Remove the baking sheet from the oven, keeping the oven on. Sprinkle the zucchini with black pepper, garlic powder, and grated Parmesan.
Bake the zucchini chips for 15-20 more minutes, until browned and crispy. Serve immediately.
Wow! These are really good (and I'm not a big zucchini fan, I just had a bunch I was trying to get rid of before they went bad.) Yum, they are so nice and crispy and delicious! Thanks for the recipe!
E Johnsen
Read more comments
Recipe Tips
How long to bake
This recipe is not difficult, but the chips do require constant attention and monitoring. They won't all be ready at the same time, as shown in the image below. Bake them for the first 15 minutes, season them, and then check them every 5 minutes. Remove the browned ones to a plate, then return the pan to the oven.
Salting is Important
Salting the zucchini slices before baking removes excess water, which helps achieve crispiness. The photo below shows the zucchini after they were salted. You can see visible water droplets on their surface.
And here they are after I blotted them. You can see how dry they appear. Now they are ready for the oven!
Recipe FAQs
Yes. You can use a pastry brush to coat the zucchini slices with olive oil or melted butter, rather than a spray.
I don't recommend that. The Parmesan is an integral part of this recipe. If you remove it, you'll lose some crispiness. Parmesan helps create a lightly crisp, golden coating as it melts and browns. In addition, the flavor will be milder. Parmesan adds saltiness and umami. Finally, the chips will not brown as much, since cheese helps with caramelization.
Sure. Here's a photo to give you an idea. You can also watch the video in the recipe card below. 
The leftovers keep okay in an airtight container in the fridge for 2-3 days, but they lose their crispiness. You can get some of the crispiness back by baking them uncovered at 350°F for 10 minutes. I place them on paper towels to absorb excess moisture, as shown in the photo below.
Serving Suggestions
I usually serve zucchini chips as a side dish, but sometimes my kids ask me to make them as a snack, and I am thrilled to oblige! They eat them on their own or dip them in unsweetened ketchup.
Dips that go well with these chips include ranch dip (shown in the photo below), blue cheese dressing, Greek yogurt dip, guacamole, salsa, sour cream dip, cream cheese dip, tahini sauce, or a cheese sauce.
When I make them as a side dish, I like to serve these chips with a main dish I can bake in the same 425°F oven. So, I often serve them with one of the following:
- Parmesan crusted chicken (shown below)
- Chicken leg quarters
- Blackened salmon
- Baked cod
- Roasted rack of lamb
- Baked salmon
Recipe Card
Crispy Baked Zucchini Chips
Video
Ingredients
- Olive oil spray
- 2 medium zucchini - 6 ounces each
- 1 teaspoon Diamond Crystal kosher salt - see notes below
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup Parmesan - grated, not shredded
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.Olive oil spray
- Slice the zucchini into ⅛-inch-thick rounds.2 medium zucchini
- Arrange the zucchini rounds on paper towels. Sprinkle them with salt and let them stand at room temperature for 30 minutes to draw out excess water. After 30 minutes, blot them thoroughly dry with paper towels to remove the surface water and some of the salt. There's no need to rinse them.1 teaspoon Diamond Crystal kosher salt
- Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes. Please see the notes section below for important tips.
- Remove the baking sheet from the oven. Sprinkle the zucchini slices with black pepper, garlic powder, and grated Parmesan. There's no need to flip the zucchini.¼ teaspoon black pepper, ½ teaspoon garlic powder, ¼ cup Parmesan
- Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes. They won't all crisp at the same time, so check them every 5 minutes, remove the ones that are ready to a plate, and keep baking the ones that are still soft. Please see the notes section below for important tips.
- Serve immediately.
Notes
Salting the Zucchini
Salting the zucchini slices before baking removes excess water, which helps achieve crispiness. Please don't skip this step. I use Diamond Crystal kosher salt, which has about half the sodium of other salts, including other kosher salts. If you use any other salt, you might need to use less to prevent the chips from being too salty.How Long to Bake
This recipe is not difficult, but the chips do require constant attention and monitoring. They won't all be ready at the same time. Bake them for the first 15 minutes, season, and then check them every 5 minutes during the second stage of baking. Remove the browned ones to a plate, then return the pan to the oven. If you're OK with devoting more time to baking, you can bake them at 400°F or even 350°F for longer. This should promote more even browning, but you'll still need to watch them carefully. Don't wait until the chips are super crispy before removing them. They should be browned and dry but not necessarily crispy. They will crisp up as they cool. Don't expect them to be crispy like store-bought chips or those made in a dehydrator. This is a quick and simple oven method, so the results aren't perfectly crispy, but they are incredibly delicious. I make these chips weekly in the summer.Storing Leftovers
The leftovers keep okay in an airtight container in the fridge for 2-3 days, but they lose their crispiness. You can get some of the crispiness back by baking them uncovered at 350°F for 10 minutes.Nutrition
The nutrition info assumes that after blotting the zucchini slices, about half the salt remains on them. It also assumes that the olive oil spray used equals 1 tablespoon of olive oil.Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Pamela Patton says
Delicious and so easy.
Kyle says
A had a few burn (maybe like 6?), can adjust oven temp next time. Overall decent.
Vered DeLeeuw says
Thanks for the feedback, Kyle!
elaine says
hello do they crisp on cooling
Vered DeLeeuw says
Hi Elaine,
Yes, they continue to crisp as they cool.
Mindy says
Perfect snack! I bake them at 350 for 20 minutes per side. If I bake them at 425, some of them burn.
Vered DeLeeuw says
Thank you for the feedback, Mindy! I'm glad you like these chips.
Y. Byrd says
I tried it as written and it was good. Next time I will try to put them in the air fryer to see how that goes. Thanks for the recipe!
becky says
They would have been delish, but they mostly burned on the first baking! I used a mandolin so I guess I cut them too thin. How thin are yours, and do you use a mandolin? However---I ate the all anyway!!! They will be much better next time, I'm sure.
Vered DeLeeuw says
Hi Becky,
I slice them by hand into 1/8-inch thick rounds. I added a photo to the recipe card that shows how I slice them. The recipe video also shows me slicing them.
Did you follow the tip to check every 5 minutes?
Becky says
I am just starting a ketogenic diet, and am so glad I found your site!
Vered DeLeeuw says
Good luck with the diet, Becky! I'm glad you enjoyed these chips and hope you'll try more of my recipes.
Carol says
Made these for the first time today. I didn't have Parmesan cheese on hand but I burned them. I will try again and let you know what happens.. Laugh out loud.... I guess I was not watching the oven.
E Johnsen says
Wow! These are really good (and I'm not a big zucchini fan, I just had a bunch I was trying to get rid of before they went bad.) Yum, they are so nice and crispy and delicious! Thanks for the recipe!
Vered DeLeeuw says
You're very welcome! Glad you liked them.
Piper says
These chips are amazing. A few always burn, and some remain soggy, but most of them are so delicious, it's worth it.
Vered DeLeeuw says
Yay! Glad you like them, Piper!